These chocolate chip cookies are soft, chewy, and packed with flavor, making them a perfect treat for any occasion.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before baking to achieve even cooking.
In a mixing bowl, sift together the cake flour, salt, and baking powder. Set aside.
Sifting the dry ingredients helps to aerate them, resulting in a lighter cookie texture.
In another bowl, beat the butter, shortening, and light brown sugar until the mixture is light and fluffy.
Use room temperature butter for easier mixing and a smoother consistency.
Add the corn syrup to the creamed mixture and mix well.
Corn syrup adds a slight chewiness to the cookies.
Beat in the egg until fully incorporated.
Make sure the egg is at room temperature to prevent curdling.
Mix in the vanilla extract.
Vanilla enhances the overall flavor of the cookies.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips using a spatula.
Gently fold to evenly distribute the chocolate chips without breaking them.
Drop spoonfuls of dough onto a lightly greased baking sheet, spacing them evenly apart.
Use a cookie scoop for uniform sizes and even baking.
Bake in the preheated oven for about 12 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even browning.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents them from breaking.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Warm cookies pair wonderfully with a glass of milk or a scoop of ice cream.
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